24
Ash Content Of Meats
The following values should be helpful in establishing ash/carbohydrate factors for
raw meats. Since the carbohydrate values for these meats are so low, the ash alone
is usually adequate. Obviously, for meats with added salt, spice, cure, sugars, soy,
etc., the ash/COH values will vary.
The following values are estimates since composition may vary due to individual
differences in the the meat sources, seasonal variations, processing, etc.
Moisture
Protein
Fat
Ash
Green Beef Material
Bull Meat
67.90
19.40
11.70
1.00
Ship Boneless Beef
64.00
16.20
19.00
.80
Regular Boneless Beef
70.00
20.00
9.00
1.00
Boneless Beef Pad. for Ck.
65.70
18.30
15.00
1.00
Boneless Bull Chux
72.50
19.80
7.20
.50
Boneless Chux C. & C.
70.00
19.30
9.70
1.00
Boneless Ship Chux
62.10
17.55
19.35
1.00
Shank Meat
72.60
19.80
6.60
1.00
Clods
72.30
20.18
6.90
.62
Sirloin Butts
66.60
19.40
13.00
1.00
Star Beef (Dry Saus.)
70.00
20.00
9.00
1.00
Spcl. Beef
69.00
19.00
11.00
1.00
Spcl. Bf. Trmgs.
52.50
14.60
31.90
1.00
Reg. Bf. Trmgs.
64.60
19.40
15.00
1.00
Bnls. Plates
43.60
13.40
42.00
1.00
Bnls. Flanks
41.90
13.10
44.00
1.00
Bnls. Plate Trmgs.
40.30
12.70
46.00
1.00
Beef Fat
11.80
5.10
82.90
.20
Beef Fat from Old Cow
22.20
5.60
71.80
.40
Brains
77.40
11.40
9.80
1.40
Cheeks
70.00
19.30
9.70
1.00
Diaphragm Meat
65.79
18.21
15.60
.50
Gullet Meat
73.20
16.80
9.00
1.00
Head Meat
68.45
18.96
11.59
1.00
Hearts
72.40
16.55
9.80
1.25
Lips
59.40
17.07
22.53
1.00
Lungs
78.00
18.80
2.20
1.00
Tongues
64.25
17.75
17.00
1.00
Tongue Trmgs.
69.40
19.17
10.43
1.00
Tripe, Cooked
81.90
15.50
2.10
.50